Upgrade to Tastemade Plus to enjoy this video

Try it free!

How To Make Chopped Roti And Dal

How To Make Chopped Roti And Dal

Perennial Plate in the Kitchen - Sn 1/Ep 4Perennial Plate in the Kitchen - Sn 1/Ep 4

Create a free account with Tastemade to save recipes and videos!

Save

The Perennial Plate brings home a taste of Sri Lanka.

Godamba Roti

Ingredients

  • 2 Cups of flour

  • 1 teaspoon salt

  • 1 Cup warm water

  • 1 teaspoon coconut oil

  • 1 Cup coconut oil

Instructions

  1. Combine the flour, salt, teaspoon of oil and warm water in a bowl.

  2. Knead for five minutes until it is very smooth.

  3. Cut the dough into four pieces and roll into balls.

  4. Place them in a small bowl and toss them in coconut oil then pour the rest of the coconut oil over the top.

  5. Cover with a towel or plastic wrap.

  6. If you have a lot of coconut oil, submerge them completely - otherwise, after an hour, flip the dough balls so the other side is submerged in the oil.

  7. Wait at least two hours before cooking.

  8. Once the dough balls have rested (submerged in coconut oil) for at least two hours, roll each ball out so that it is as thin as possible.

  9. I flipped a sheet pan upside down and used it as a griddle, but really you could use any large flat surface. Get it nice and hot and pour a little bit of oil onto the flat surface.

  10. Rub the roti with a little more coconut oil and place it on the hot pan. It will cook in less than a minute per side. (I flip it back and forth every 20 seconds).

  11. It will cook in less than a minute per side. (I flip it back and forth every 20 seconds). You don't want it to burn, but its nice to have some dark bubbles form.

  12. Once you've cooked the roti, set them aside.

  13. The rotis are great in the khotu roti dish, but they are also wonderful to eat as is alongside a curry or dal dish.

Khotu Roti

Ingredients

  • 2 Tablespoons Coconut oil

  • 1 teaspoon black mustard seeds

  • 1 small bunch of curry leaves (you can buy them at an Indian supermarket)

  • 1 chopped onion

  • 2 garlic cloves, minced

  • 1 thumbs worth of ginger, minced

  • 1 green chilli thinly sliced

  • 1 teaspoon garam masala

  • 1 teaspoon turmeric

  • 1 tomato diced

  • 1/3 cup of water

  • 1/2 the roti you made earlier (cut into 1 centimeter strips)

  • 1/4 of a small cabbage (1 cup shredded)

  • 1 large carrot shredded

  • 2 spring onions diced

Instructions

  1. Heat the coconut oil until it is very hot (But not smoking).

  2. Add the mustard seeds and let them fry for 5 seconds, then add the curry leaves for five seconds, followed by the large onion.

  3. Saute the onions for 2 minutes and then turn the heat down to Medium.

  4. Add the ginger and garlic and all of the spices. Stir.

  5. Then add the tomatoes and water. Saute for another minute.

  6. Then add the cabbage, roti slices, carrots and spring onion, turn the heat to high and fry for one minute.

  7. Serve with the Dal.

Coconut Dal

Ingredients

  • 2 Tabespoons Coconut oil

  • 1 teaspoon black mustard seeds

  • 1 teaspoon coriander seeds

  • 1 small bunch of curry leaves

  • 1 chopped onion

  • 2 garlic cloves minced

  • 1 thumbs worth of ginger, minced

  • 2 dried red chillies

  • 1 teaspoon garam masala

  • 1 teaspoon cumin

  • 1 teaspoon turmeric

  • 2 cups red lentils (washed)

  • 2 cups water

  • 2 cups coconut milk

Instructions

  1. In a large pot, heat the coconut oil.

  2. Then add in the mustard seeds and coriander seeds followed by the curry leaves.

  3. Saute the mixture for two minutes on high, then turn to medium and add the rest of the spices.

  4. Saute for 2 minutes.

  5. Add the water and coconut milk. Bring to a boil and then simmer for 30-40 minutes or until the lentils are falling apart.

  6. Add more liquid if it begins to dry out too much.

  7. Salt to taste.

email

Email

print

Print

Facebook Comments

Transcript

- [Voiceover] This is Mirra, she's the camera girl. - [Voiceover] This is Daniel, he's the chef. - We travel the world making videos about sustainable food. When we get home, we cook some of our favorite dishes inspired by these adventures. This is The Perennial Plate in the Kitchen. Had something funny that happened in Sri Lanka. - [Mirra] Okay, so you're gonna talk about when you tried to climb up a coconut tree. - I did try to climb up a coconut tree. - [Mirra] All the coconut water that you drank. - I did drink a lotta coconut water. - You can talk about the, the deliverance experience we had on that island. - I don't think we should talk about that. - Okay. - Alright, that's a good start. Pretty much everything you eat in Sri Lanka has coconut in it. So we knew we had to make a dish with coconut. So today we're gonna make chopped roti. This recipe, it calls for two cups of flour, one cup of warm water, one teaspoon of coconut oil and one teaspoon of salt. So we're gonna knead this for five minutes now after it's combined well. Okay now break it into four, roll these balls up. Coat these in coconut oil and let them sit. Now to go with the chopped roti dish we gotta make some dal. This woman showed us how to crack open a coconut. And she pretty much hit it on one side, hit it on the other, and then popped it open. So. I think I had some real confidence to do this. Ooo! We could totally edit this to seem like that was like a one blow crack. Wait, we're still, we're still, we're still. - [Mirra] Oh wait, do it again, do it again. - Yeah, exactly. - [Mirra] Will you do it again please? - No, Kevin got it. Did you get it Kevin? - [Voiceover] I got it. - Oh nice job Kevin. - Does anyone wanna drink some of this? - [Mirra] Don't we have a container of coconut milk right here? - [Daniel] I can't believe you just said that. - [Voiceover] That's pretty cute you guys. - What would make it cuter? - If we could have a cat grating the coconut. - I was thinking that. It'd be so cute. - Okay. Add water to the coconut and then squeeze out anything that's in it. This is the first pressing. I'm gonna redo this one more time. Now coconut oil in the pan. We're gonna fry mustard seeds, followed by coriander seeds, followed by curry leaves, followed by the onions. Oh my gosh that smells so good. Followed by the garlic, followed by the spices, followed by the lentils, followed by the coconut water. In that order. We're gonna let that simmer until the lentils are nice and tender. It's still recording. - Yeah, but your personality's kinda gone downhill. - [Voiceover] Downhill from-- - Yeah, downhill from what? Because I don't have a griddle, I'm gonna take this upside down sheet pan, I'm gonna place it here. Turn the heat on and we're gonna grab one of our rotis and we are going to make it nice and thin. Take a little oil, put it on there, make sure it's really hot. I'll take this bad boy, and cook. It's gonna be about just a minute on each side. Take it off and then we're gonna roll out another one. This one I designed to be the shape of Sri Lanka. We are now going to prep our top roti ingredients. We're just gonna cut these up into little pieces. This is the roti that's cooled off. It's gonna be a stir fry. Okay, it's time to get this going. So, once again coconut oil in the pan. Mustard seeds, followed by curry leaves, some onions, shallots, ginger garlic and chili. This is garam masala. Add that in, and turmeric. Now we're gonna add these tomatoes. And a little bit of water since those tomatoes don't have any water 'cause it's the middle of the winter. We'll let that cook down 'til it's a bit more of a paste. Then we're going to add roti as well as cabbage, spring onion and carrot. We are gonna stir fry that. Hopefully you have a bigger pan, like a wok, is gonna be perfect. And wallah! Sprinkle some on top and that's it. It is good.

Coming right up

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

Tastemade App

To save this video and more, Download the Tastemade App

Sundays Ain't Scary

We’re giving you FREE access to Live TV to beat the Sunday Scaries!

Watch Now

Maybe Later